Summer is almost here! And I need something light and fresh! With all the oranges growing I decided to create a baked salmon recipe and a citrus salad with mint, orange, and cherry tomato. This rice bowl is so fresh, light, and healthy! Find out how to make it below.
Baked salmon in foil
I like baking salmon because it is so quick, easy, and mess-free! All I need is a baking sheet and foil. I usually season with salmon just with salt and pepper and drizzle with a bit of olive oil. But for this baked salmon recipe, I added orange zest to the mix just for extra summer flavor.
- Salmon fillets – skin off since you will flake it at the end. If you don’t feel like removing the skin, leave it on and discard it at the end.
- Orange zest – rub it into the salmon very well and don’t forget to get all the sides
- Sea Salt and Black Pepper – feel free to use your fancy salt here for more flavor.
- Olive Oil – Extra virgin is the best since it will give some more flavor to the fish.
Citrus Salad with Mint, Orange, and Cherry Tomatoes
This orange and mint salad is trully the best! It is easy, fresh, and it comes together in less than 10 minutes. I like adding it to other meals as well. It goes well with chicken, on top of tacos, any fish, or you can eat it as is with a piece of toasted bread. Here is what you need:
- Mint – the more the better
- Cherry Tomatoes
- Green Onion – whites and greens
- Salt and pepper
- Olive oil
- Orange – I like buying harder oranges for this salad so it is easy to mix and the citrusy flavor is stronger. If you like sweeter oranges choose them softer.
All you do here is mix all of these ingredients and possibly leave them in the fridge for about 30 minutes so the juices mingle together.
What to pair this baked salmon rice bowl with orange and mint salad?
Great pairings for this rice bowl are bread. Check out this honey butter parker roll. The sweet and salty flavor of the roll will go great with the citrus hints in the rice bowl.
How to check if the rice is cooked?
The final part of this recipe is to assemble the salmon rice bowl. I like jasmine rice because it is easy to make and is so delicious. But how to cook it?
It is important to know rice to water ratios. There are usually instructions on the packaging. You can use those or you can use my way – 2:4 ratio rice to water in our case here. So, two cups of rice and 4 cups of water. Whatever the rice measurement is I just double the water. Easy!
I like to cook the rice for about 20 minutes. In the end, if I am not sure if it is done or not, I have two ways to check. The first one is to tilt the saucepan on the side and if there is water peeking from the rice I leave it for another 10 minutes. If I don’t see water I know it is ready.
The second way is much easier. I look carefully at the rice and look for white dots. If I don’t see them I know it is done! If I do see the white dots, I leave it for another 10 minutes.
These are all the instructions you need to successfully make this super delicious and healthy salmon rice bowl. Follow the full recipe below and let me know in the comments what you think about it.
Oven Baked Salmon Rice Bowl & Citrus Mint Salad
- 4 Salmon Fillets skin off
- Olive Oil
- Salt & Pepper
- 2 tsp Chili Flakes
- 2 Oranges zested and cubed
- 1 cup Cherry Tomato halved
- 1/4 cup Mint packed
- 2 Tbsp Green Onion chopped
- Salt & Pepper
- 2 tbsp Olive oil
- 2 cups Jasmine Rice
- Preheat the oven to 375 F and line a baking sheet with a large piece of foil to prevent a mess. You will close the salmon in the foil so make sure you have enough. See notes*
- In a small sauce pan combine the rice and 4 cups of water. Season with salt and bring to boil. Bring the heat down to low and cover. Simmer for about 20 minutes or until the water is absorbed. See notes to find out how to check*. When it is done cooking, turn the hear off and keep covered until you are ready to serve it.
- Pat the salmon fillets dry and rub the orange zest on all sides. Season with salt and pepper on all sides. Transfer to the baking sheet and drizzle with olive oil. Close the foil on top of the salmon fillets and leave just a bit of air inside. Cook for about 15 minutes. Then open the foil and cook for about 5 minutes more.
- To make the salad, combine orange cubes, tomato, mint, green onion, olive oil. Season with salt and pepper.
- When the salmon and rice are done cooking, transfer one cup of the rice to a bowl, flake one fillet of salmon and transfer on top of the rice. Finally, top with a little bit of the citrus salad. Adjust the flavor and drizzle a bit of olive oil on top. Enjoy!